Prepare 2 baking sheets with parchment paper or a silpat. Prepare the pate à choux as indicated. Place the dough in a piping bag and pipe onto the baking sheets into puffs of about 3 cm, keeping the puffs 3 cm apart.

Your blog is so beautiful and inrspiing! I’ve just started blogging myself and received an award I’d like to pass on to you (see my site to pick it up). I am considering joining Daring Bakers, but not sure if I’ve got the time right now to devote to these masterpieces. Someday soon I hope!